Make this homemade healthy blueberry pie from scratch using whole, unrefined ingredients this summer! This healthy blueberry pie is low carb and only 439 kcal per serving!
Who doesn’t love blueberries? They’re juicy, not overly sweet and PACKED with vitamins! Points for being rich in antioxidants, too! I’m such a big blueberries fan and I love to pop these little gems into my mouth. One after the other after the other.
How awesome is it that you can mix blueberries into a smoothie bowl or make a healthy blueberry pie? Yep, that’s right. A blueberry pie that’s healthy! Imagine the mouthwatering freshly-baked smell of pie wafting through your kitchen that doesn’t tip the scale. The thought of it is making me swoon.
What Makes This Blueberry Pie Healthy?
Now, this blueberry pie is healthy because I use clean, organic alternatives. Hey, if we can find ways to enjoy food while still keeping it clean…why not? Pie crust typically consists of white flour, butter, and salt. Some might also add sugar. While delicious, these ingredients are not exactly forgiving on the waist. And because these are processed carbohydrates, regular consumption could lead to obesity.
My pie crust, on the other hand, uses whole wheat pastry flour, coconut oil, and coconut sugar. It’s dairy free, vegan and easy to make. When compared to a store-bought crust, the health benefits are night and day.
What’s In This Healthy Blueberry Pie?
Now on to the berry best part. To make sure that I don’t break my clean eating lifestyle, I use the following ingredients for my healthy blueberry pie:
- Coconut Sugar: I love to use coconut sugar in a lot of my recipes because it’s nutritious! It contains zinc, iron, and calcium, plus antioxidants and probiotics. It’s unrefined and has a low score on the glycemic index, meaning, you won’t experience a crash from a sugar rush.
- Coconut Oil: Speaking of coconut, I use coconut oil to replace butter. It’s vegan and high in plant-based fat. A healthier option to the dairy fat found in butter. If you’re not keen on a “coconut” flavor in the crust, you can opt to use virgin coconut oil. This will have the least flavor in it because it’s processed with the least heat.
- Whole Wheat Pastry Flour: I replaced white flour with whole wheat pastry flour. It’s pretty much has the same baking experience you would get from regular flour would, minus the refined stuff. To make this blueberry pie healthy, you of course need to replace your ingredients with less processed and more nutritious items.
- Arrowroot Starch: For the pie filling, I use arrowroot starch as a natural thickener instead of cornstarch. This is also a regular ingredient in my kitchen arsenal when a recipe calls for some sauce. It’s considered a healthier alternative because it has more dietary fiber. It’s also gluten-free and a popular choice over wheat flour.
- Blueberries: And how can we forget, the star ingredient, blueberries! This small but mighty fruit packs quite a punch! It’s is low in calories and an excellent source of vitamins and nutrients. Most of all, it has the highest antioxidant content among all fruits and vegetables. This helps to zap away free radicals from the body.
Should I use Frozen Blueberries Or Fresh Blueberries?
Nothing beats fresh blueberries, so I always take advantage when they are in season. Fresh blueberries are plump, juicy, and hold the pie filling better after baking. But because we’re not living in Utopia, we can’t have fresh blueberries year-round! When I’m craving for some pie or looking to get my fill of blueberry benefits, frozen blueberries work as well. Watch out for the excess liquid taken on while frozen, it will make your pie filling a little runnier.
How Do I Store This Pie?
Guess what? You can keep fruit pies covered in plastic at room temperature for two days. After that, you can keep it in the fridge for two more days. You can also opt to freeze your pie for up to four months. When preparing it for the freezer, make sure to wrap well in plastic or foil and keep it at the back of your freezer. When you’re ready to eat it, take your pie out of the freezer to thaw at room temperature. Then stick it into the oven until warm.
Other Blueberry Pie Tips
- Looking to serve pie to guests? You can make the raw blueberry pie one day in advance, then pop it in the oven the next day.
- Want to have ready-made healthy pie crust? You can keep it in the fridge for up to three days or wrap and freeze up to three months. You can also make the pie filling and freeze it up to two months, then thaw to room temperature when you’re ready to use it.
- Use a rimmed pan to keep your pie from bubbling over and making a sticky mess in the oven.
- Bake your pie on the lowest oven rack on a preheated sheet pan to prevent soggy bottom crusts.
- Make sure your pie filling boils and bubbles for it to gel. Keep it in the oven a little longer until you see the bubbles.
- Let your pie cool before serving. This helps for the filling to set and not ooze all over the place. If you prefer to eat it warm, you can cover the cooled pie with foil, and put it back in the oven until warm.
- Feel like having pumpkin pie? Looking to have some pecan? This pie crust recipe also works well with any other pie filling.
Yes, you guys are in for a treat with this healthy blueberry pie recipe. The taste is spot on. I am by no means a baker but the recipe is easy as, well…pie!
More Healthy Pie Recipes
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This Healthy Blueberry Crumble Pie uses fresh blueberries and has an amazing and easy crumble topping.
- 6 cups fresh blueberries
- 1/2 cup coconut sugar
- 3 tbsp arrowroot starch
- 1/2 tsp lemon zest
- 1 1/2 cup almond meal
- 1/2 cup coconut sugar
- 1 cup almonds or walnuts, chopped
- 1/3 cup coconut oil, melted
- 1/4 tsp ground cinnamon
See recipe for bottom crust.
For the crumble, combine all ingredients in a mixing bowl. Set aside.
To make the filling, in a large bowl, combine all of the ingredients for the filling. Using the back of your spoon, crush about 20 percent of the blueberries so the juice mixes with the arrowroot starch and thickens the filling.
To make the pie, preheat the oven to 350 degrees.
Fill the crust with the berry mixture, spreading evenly, and top with the crumble. Place on a parchment paper-lined baking sheet and bake until the filling starts to bubble, one hour to one hour and twenty minutes, depending on your oven. Remove and cool on a wire rack.